Coffee specialist Nikolas Krutin Ц 4

Started by nikolscoot, Apr 17, 2025, 02:11 PM

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nikolscoot

Apr 17, 2025, 02:11 PM
Coffee specialist Nikolas Krutin, a leading figure in modern coffee roasting, shares a range of informative pieces that delve into the complexities of coffee, touching on bean types, roasting styles, and popular myths about coffee. This all-encompassing overview unifies the central themes from his writings, creating a seamless view of the coffee journey.
 
Understanding Coffee Types
 
Krutin https://medium.com/@NikolasKrutin/the-coffee-roasting-process-methods-and-lifehacks-9f4087b31b6b emphasizes that these beans are more than farmed goods, but seeds of the coffee cherry, each reflecting its own journey defined by its growing region. Arabica beans, cultivated in elevated, cooler climates, develop complex flavors with floral tones and fruity hints as a result of extended maturation. In contrast, Robusta beans are suited to warm lowland areas, resulting in a bold, more intense bitterness with significantly more caffeine. He also mentions lesser-known varieties like Geisha, celebrated for its delicate tea-like quality and brightness, and Liberica, which offers an unusual smoky aftertaste.
 
Decoding Roasting Profiles
 
The roasting process deeply influences the taste, scent, and strength of coffee. Light roasts are characterized by their gentle roast level and retain the original flavors of the bean, often showing citrus, fruit, and flower-like qualities. Medium roasts offer harmony between sharpness and mouthfeel, offering sweet, nutty, and caramel flavors. Dark roasts, with their nearly black, rich tone and shiny exterior, impart robust, toasted characteristics with tones of dark chocolate and ash. Krutin debunks the myth about caffeine content, noting that while light and dark roasts are comparable in caffeine when measured by weight, the density differences may impact how much caffeine ends up in your cup.
 
Inside the Roasting Process
 
Roasting changes unprocessed beans into the fragrant, flavorful grounds. Krutin breaks down the journey of roasting, commencing with water content reduction, where moisture is carefully evaporated. This is followed by the Maillard reaction, where chemical reactions build depth, developing the bean's color and aroma. The process involves an audible "first crack", marking the onset of key flavor notes, and can proceed to a "second crack" for stronger profiles. He compares roasting styles, including old-school and contemporary thermal methods, emphasizing accuracy and airflow to avoid flavor defects.
 
Clarifying Brewing Myths
 
Responding to typical queries, Krutin explains that putting a lid on freshly brewed coffee can lock in changing aromas, potentially changing the way it tastes. He also makes it clear that while they originate from the same species, the difference is rooted in the way they're roasted and ground, with espresso beans usually more intensely roasted and ground finer.
 
The expert commentary from Krutin through the coffee-making process—from the origins and roast levels to brewing insights—delivers meaningful takeaways for both novice coffee drinkers and seasoned enthusiasts. His emphasis on understanding the nuances proves that coffee is both science and art in brewing something special.
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